Mini Blueberry Pies

Are you all looking forward to the 4th of July holiday weekend as much as I am?!

I've had a crazy last couple of weeks at work and I'm so ready for an extra long weekend. I'm not exactly sure what we will do, but the break from the craziness (of work) is definitely welcome!! I'm still going strong with my 10 day cleanse and am feeling fantastic! I noticed a difference the second day of the cleanse, but I'm even more excited that the results are starting to show on the outside, too! That always helps to give me some extra motivation to stick with it!

If you've been following me for any amount of time, you know that I love any kind of cupcake, whether sweet or savory. Even better is when something is so incredibly easy to make. I found myself looking for something sweet to make that was also easy. I had some blueberry pie filling that I had taken on one of our camping trips, but never ended up using. I bought some refrigerated pie crusts to use for this, but then remembered that I had some won ton wrappers in the fridge that I needed to use. I wasn't sure if it would work, but I figured it was worth a try. Well, I'm so glad that I did because these were a huge success! They were so good AND so easy, too. I call this winning!! Here's the recipe:

MINI BLUEBERRY PIES
Servings: 12

24 won ton wrappers
1 can light blueberry pie filling

Preheat oven to 375 degrees. Spray a muffin tin with non-stick cooking spray. Press one wrapper into each cup of the cupcake pan. Take a tablespoon of the pie filling and put into each cup. Repeat the layers of wonton wrapper and pie filling.

Bake at 375 for 12-15 minutes, or until wrappers are golden brown. Remove from oven and allow to cool. Top with a dollop of light whipped cream, if desired and ENJOY!!

See, I told you it was easy!!

What plans do you all have for the holiday weekend? Please share!

So long for today...

Patriotic Pie

Do you want to make pie? Yes, I want to make pie. Let me see it in your eye...Yes! I want to make pie!!

Any other Backyardigans fans out there? I think this is one of my favorite episodes. I was so bummed when it went off the air!! If you're completely lost and have no idea what I'm talking about, you're missing out!! Google Samuri Pie. It's worth it..

Ok, moving on. I pinned this pie a while back. I think the recipe they used was super complicated, so I made my own version that was easy, peasy and came together pretty quickly. I made this last Sunday after we got back from our camping trip at Hunting Island (so fun!!). We had my parents and an out-of-town friend over for dinner and I made this for dessert. It was really good and would be perfect for the upcoming holiday weekend!

Here's the recipe:

PATRIOTIC PIE

Servings: 8

1 double pie crust (I used a box of Jiffy pie crust mix)

1 can blueberry pie filling

1 can cherry pie filling

Sugar for dusting

Seriously, this is so easy. Rollout your bottom crust and place in pie pan. 

Empty blueberry pie filling into pan. I built up 1/4 of the crust with this then I poured the can of cherry pie filling over top of the rest.  (I hope I explained that well.) you have to use both cans or you won't have enough filling.

Roll out the top crust. Cut out stars and place over top of the blueberry "corner." Then roll out some stripes of crust and place over the cherry filling. Dust the top of the crust with white sugar.

Bake for 30 minutes at 400 degrees. Remove from oven and allow to cool.

Enjoy!!

I'm telling you, for minimal effort, this is pretty impressive. I hope you enjoy it as much as we did.

We are headed out to dinner tonight, then I'm making some of these cupcakes for Addison's class picnic tomorrow.

I hope you have a safe and Happy 4th of July weekend!

So long for today...

Light Strawberry Pie

If you ask me, right now is theost wonderful time of the year. It's not the Christmas holiday season. It's really strawberry season! I absolutely love those juicy red berries. The only thing I don't like about this time of year, is that it's so short. We are lucky that we have a local farmer that grows berries that is close by. I make at least weekly trips out there once the berries are ready. The store bought berries have nothing on the fresh from the field ones that I pick at Wabi Sabi farms. I used to pick strawberries with my mom and grandmother when I lived in PA and love the memories that picking with my mom and daughter bring back.

So, I get all of these berries and can only eat so many plain, so what do I do with them? I make cobblers, pies, all kinds of desserts, freeze them for smoothies and I'm hoping to make a cake this year! Let's see if there is time for that!

It's sometimes hard to find desserts that are delicious but also easy on the waistline. But I definitely found one here. The jello helps to make it come together pretty quickly, too. Our diabetic neighbor even said it was delicious!! Here's the recipe:

Light Strawberry Pie

Source: Taste of Home

Points+:

Servings: 8

2 pints fresh strawberries

2 T. cornstarch 

1 1/2 c. cold water

1 3-oz. pkg. sugar free strawberry jello

3 T. sugar

1 pie crust (1 used one from the frozen section)

Fat free whipped cream (optional)

Quarter strawberries and set aside. Meanwhile, combine water and cornstarch in a large sauce pan. Heat over medium-high heat until boiling. Allow to cook for 2 minutes or until sauce begins to thicken.

Remove from heat. Add gelatin and sugar and stir until dissolved. Add strawberries and stir to combine. Pour into baked pie crust. Refrigerate for 2 hours or until set.

Add whipped cream if desired. Enjoy!!

I hope you all have a wonderful weekend! Ours will be filled with wedding

Festivities for my sister-in-law!

So long for today...

Oatmeal Cookie Pie

Happy Friday everyone!! We made it through another week. I just got back from a nice 3 mile run followed by a 1 mile walk. Definitely a great way to kick off the weekend! I am doing great with my food and fitness plan this week. I had to make one swap, but I will fill you in on that with my recap on Sunday.

Today's recipe is anything but WW friendly, but it is so good. I made it back in February (if you can't tell by the tablecloth) and never posted about it. Since I am on my oatmeal kick lately, I thought I would share it with you. Next time you want to splurge, I highly recommend this pie. Here's the recipe:

OATMEAL COOKIE PIE
adapted from Mr. Food
Points+: 9
Servings: 10

1 rolled refrigerated pie crust (from a 15-ounce package)
3 eggs
1 c. light corn syrup
1/2 c. unpacked brown sugar
2 T. light butter, melted
1 T. butter, melted
1 c. quick cooking oats
1 T. all-purpose flour
1/2 t. ground cinnamon
1/4 t. salt

Preheat oven to 325 degrees F. Unfold pie crust and place in a 9-inch deep dish pie plate. In a large bowl, beat together eggs, corn syrup, sugar and butter. Add remaining ingredients and mix well. Pour into crust. Place on baking sheet. Bake for 55 to 60 minutes or until top is golden brown and filling is set in center. Cool.

I will leave you with a picture of my awesome running buddy from this morning. He always does a great job of keeping pace with me. Ha!

Have a greay weekend everyone. It's supposed to cool down here which I think we all will welcome!!

So long for today...